What's that? I'm sorry, I couldn't hear you over the awesomeness of this dessert. When you take that first bite your teeth barely crush that crisp crunchy crust, however then it sinks into the soft fruity center. Buttery, strawberry-y, and slightly tangy, I don't think there's much more you could ask of this chow-fection. By the way, just to let you all know, in order to even comprehend this post you need to have read my previous post on how to make Lime Curd. That's pretty much the other half of this recipe so head on down there if you do not want to be just half as smart as everyone else. Seriously stop here if you have not read it. I mean it. He said assuming all of you could see his very serious expression.
Okay, so those of you who are left have either done what I've said, or are internet trolls, whoever you are you're definitely in for a treat. I take an easy shortbread crust, heartened with nutty bursts of oats, and layer it with strawberry preserves and lime curd. Absolutely delicious, and not to mention super easy. Seriously, as easy as mixing things in a bowl. So let's get started!
In a large bowl mix together your flour, sugar, butter, oats, salt, and baking powder. Yes, those are basically all the ingredients in this recipe, which just goes to show how simple this chow-fection is. Preferably you want to use a pastry blender, that is the wire instrument on the right side of the picture above. I think it just integrates the butter and the dry ingredients that much more efficiently but if you don't have one a fork or your hands will do fine.
Using the paper from your sticks of butter, or a can of vegetable spray, lightly grease a 9x13 inch baking pan. Our dough has a fair amount of butter in it so you shouldn't be worried much about sticking. Press 3/4 of the mixture into the pan, reserving the rest for the crumble topping.
Now it's time for, in my opinion, the best components of this dish. The strawberrying and the lime curding of the bars. First we are going to lightly spread a layer of strawberry preserves onto the crust. If you think you won't be needing the full measurement of preserves that's absolutely fine. It's better to spread less jam than more. You want to try not to spread the jam to the absolute sides of the pan. If the jam is in contact with the baking sheet then you might have some adherence. Next we can spread on the lime curd. My recipe for lime curd will yield 1 cup of custard which will all be used in this recipe. The same rules apply, evenly spread it across the jam, careful not to touch the sides. Finally sprinkle on the last bit of crumbs and you are ready to bake.
Allright, into the oven at 350 for about 40 minutes, or until the top is lightly brown and crispy. You'll know when it's done when your whole house smells like butter and Key Lime Pies. The reviews on these squares were absolutely astounding as my brother even asked me to make a second batch for his classmates the following day. If the pickiest teenagers in California like your dessert you know you're doing something right.
Well, there you have it. Strawberry Lime Oatmeal Squares, a must make for this summer season. What? It's summer in Australia. But seriously, I really hope you make these for your family, scroll down to view this recipe and more. And as always,
Chow!
Recipe
1 3/4 sticks salted butter, cut into pieces
1 1/2 cups all-purpose flour
1 1/2 cup instant oatmeal
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup of strawberry preserves
1 cup of Lime Curd
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What do you do when you're mom's co-worker gives you a bag of limes? You cannot make the proverbial lemonade, but you can make this delicious chow-fection! Perfect for filling pies, or even breakfast with toast, this lime curd sure does it all. Did I mention it was easy too. You don't need any fancy equipment, nor do you need to be a very good chef either. If you can follow directions you can make this crud...I mean curd. You don't know how many times I'm going to make that mistake in this blog. This curd has a pudding-like consistency with a light lime flavor. Absolutely deliciouso. So scroll on down so we can get started!
To begin I'm going to separate two yolks and two eggs into a small bowl. Please do not throw those whites away. Every time you waste your whites a whale from Wisconsin wallows. I'm not sure if that made much sense but the alliteration was very satisfying. The point is you can use those whites for macarons, or even a breakfast omelet.
Just for your information these are limes, despite their very lemony persona. Not every citrus can have it's own proverb. Juice a couple of limes until you have about 1/2 cup of liquid. Don't even think about using the stuff from the plastic lime in the back of your fridge. That stuff is unnatural and should be burned. Add an equal amount of sugar, or more, depending on the tartness of your limes. My limes were pretty tart, so I ended up using about 3/4 cup of sugar but you can find all that out in the recipe below. Cut up some butter, and add a pinch of salt.
Yes those are chunks of butter, and not tofu. On a double broiler, which is just a heat-proof bowl over a pan of simmering water, whisk all the ingredients constantly until the butter has melted and the mixture begins to thicken up. In the beginning it's going to feel like you're wasting your time. You will be tempted to walk away, DO NOT!
Stay there and keep whisking. You'll look like an idiot, but you'll be a smart one and those are the only types of idiots that are acceptable. After the butter has melted it should only be a couple more minutes until its done. Almost magically it will suddenly firm up, and you will be looking at one of the most beautiful curds in the country.
Take the custard off the heat and taste for flavor. If it's too sweet add some lime zest or juice. If it's too sour add some sugar or butter. Once you are completely satisfied with the taste and texture of your curd, immediately pass it through a metal sieve too ensure you have a smooth, chunkless custard. Odds are there will be some pieces of egg that have scrambled and we don't want that in our final product. But once you do that, you're done! Well almost.
Using proper plastic wrap wrapping technique, which is pressing the plastic to the custard so it does not form a skin, refrigerate the mixture for at least an hour so the flavors meld and it cools off. And addition to the flavor being intensified the curd will thicken up and you'll have one of the most delicious citrus desserts on this side of the desert. You can use this for pies, layering cakes, heck, if no one's watching take a shower in it. I don't judge. But seriously I hope you give this a try. Stay tuned for next week when I show you what I did with this lime curd. Hint: something that rhymes with Trawberry Fime Boatmeal Tares, so stick around for that one. And as always,
Chow!
Recipe
Makes 1 cup of Lime Curd
1/2 cup freshly squeezed lime juice
1/2 cup sugar (or 3/4 cup, if using really tart limes)
2 large egg yolks
2 large eggs
pinch of salt
6 tablespoons unsalted butter, cubed
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